The pork is marinated and then slow roasted, and it's finished in a quick broil-like process that caramelizes a brown sugar rub. It results in an exceptionally tender and flavorful roast. The pork is thinly sliced and served with a variety of side dishes (like white rice and Kimchi). To eat, diners wrap pork slices and sides in lettuce or cabbage leaves (which is how the dish was named, as Bossam means "wrapped"), and the wraps are dipped in a variety of sauces, particularly Ssam sauce.
Sometimes it's topped with oysters, which is called Gul Bo-Ssam.
Place the pork in a large, shallow bowl. Mix the white sugar and salt together in another bowl, then rub the mixture all over the pork. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight is ideal.
When you're ready to roast, heat oven to 300°F.
Remove pork from refrigerator and discard pan juice. Place the pork in a roasting pan skin side up, and roast, uncovered, for approximately 6 hours, or until roast collapses and yields easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
Meanwhile, prepare the rice (according to package directions), and place in serving bowl after it's fully cooked.
Separate lettuce leaves, and place on a large serving platter.
Place ssam sauce and kimchi in serving bowls, if using.
After accompaniments are prepared and you are ready to serve the food, increase oven temperature to 500°F. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven, uncovered, for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Slice thinly and serve hot, with the sauces and other accompaniments.